Proscuitto Wrapped Pork Loin

We bought our first house about 3 miles down the same road from my husband’s parents’ house in the New York Catskills.  Beautiful house, wooded on about 3 acres, deer and the occasional bear passing through.  We decided not to rent it … Continue reading →

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Cooking in Sens

Cooking in Sens

An eclectic collection of recipes, new and traditional, showcasing the products found in the Burgundy region of France.


Latest Food Blogs from Cooking in Sens

Cooking in Sens

Herb Mustard Roasted Chicken with Orzo

Past time to spatchcock something, I bought a farm chicken at Fretta’s Italian Food grocer.  It was larger than I wanted but I’m still searching for chicken that tastes like chicken and that isn’t too spongy?, gigantic and tasteless from … Continue reading →

Posted on Cooking in Sens on 2017-11-16 16:40:38
Cooking in Sens

Pork Belly with Aubergine

I’ve been a little annoyed these past months, not being able to find a pork belly piece bigger than a pound and mostly in little, fatty skinless squares.  What am I supposed to do with those?!  When I think of … Continue reading →

Posted on Cooking in Sens on 2017-11-15 14:20:33
Cooking in Sens

Miso Mushroom Broth with Udon Noodles

Oddly, I found several packages of fresh “udon” noodles in the produce section of Weiss supermarket!  Okay, they weren’t the large, rounded noodles that are found in Asian markets but I didn’t want the store manager, who was obviously thinking … Continue reading →

Posted on Cooking in Sens on 2017-11-08 12:00:59
Cooking in Sens

Spicy Ginger Garlic Bok Choy Stir Fry

Bok choy is one of my favorite vegetables, especially when I can find the the smaller, mini size.  Usually I split them down the middle vertically, steam a bit and add a spicy sauce. This time I was interested in … Continue reading →

Posted on Cooking in Sens on 2017-11-06 15:10:59
Cooking in Sens

Easy Oven BBQ Flanken Beef Ribs

Flanken ribs are beef ribs that are cut horizontally across the cow’s rib bones.  You can recognized these by the small bones interspersed with the meat on the long side of the ribs.  This cut is very popular in Germany … Continue reading →

Posted on Cooking in Sens on 2017-11-03 15:30:56
Cooking in Sens

Smoked Turkey and Homemade Dumplings

Of American non-ethnic, regional cooking, I think that the American South has the most original, innovative and delicious cuisine in our country.  Of course I’m biased because both of my parents are from the South (Texas and Louisiana) but facts … Continue reading →

Posted on Cooking in Sens on 2017-11-01 14:40:55
Cooking in Sens

Bavarian Duck Breast with Cabbage

This is interesting.  The common duck bred for food in the U.S. is the Pekin (Long Island) duck and the breed of choice in Europe is the Muscovy (Barbery) duck.  The Hudson Valley Duck Farm in Ferndale, New York has … Continue reading →

Posted on Cooking in Sens on 2017-10-27 15:00:42
Cooking in Sens

Beef Noodle Bowl with Sweet Potatoes

While at Pete’s Market in Narrowsburg, New York, draining our retirement pension to buy oxtails, I saw some good deals on round steaks that were ready to, or had frankly gone round the bend.  The price was good and there … Continue reading →

Posted on Cooking in Sens on 2017-10-26 16:20:40
Cooking in Sens

Peach Cobbler

My husband, in general, is a good man.  Anyway, for 41 years he’s been a good friend, husband and companion.  He doesn’t talk much but has the grace and patience to look interested when I’m talking ?  He has sent … Continue reading →

Posted on Cooking in Sens on 2017-10-25 16:40:51
Cooking in Sens

Braised Oxtails

Did you know that oxtail (cow tail) is $5.99/lb?  I mean, you can buy steak at that price.  It’s true that in France the French have always valued the oxtail as a quality source of meat but here in the … Continue reading →

Posted on Cooking in Sens on 2017-10-20 16:00:51

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